General Recipes

Prep Time: 20 mins | Cook Time: 1 hr 20 mins | Total Time: 1 hr 40 mins | Yield: 8 Servings

This Roasted Tomato Basil Soup is total comfort food! It will only take you less than 2 hours to prepare and cook this soup. Don’t wait another minute not knowing how delicious this is. Enjoy!

Ingredients:

2 c chicken stock

2/3 c heavy cream

4 garlic cloves, minced

2 tablespoons unsalted butter

1 tablespoon fresh thyme, minced

1 yellow onion, diced

3 tablespoons extra virgin olive oil

1 28-ounce can of San Marzano tomatoes crushed

9 Roma tomatoes, sliced lengthwise

1 c basil, fresh, roughly chopped

1 tablespoon sugar

1 teaspoon Kosher salt

½ teaspoon ground black pepper

Directions:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Arrange the tomatoes to the bottom of a baking sheet, then cover them with a bit of olive oil, salt, and pepper.

Place the baking sheet in the preheated oven and bake the tomatoes for about an hour.

Remove the tomatoes from the oven and set them aside.

Place a large pot on the stove and turn the heat to medium-high. Add 2 tablespoons of butter and allow it to melt. Put in the onion and sauté for 5 minutes or until soft.

Add the garlic and sauté for about a minute or just until aromatic. Season with salt, pepper, and thyme to taste.

Add sugar, basil, and crushed tomatoes. Cover the pot, then reduce the heat to low and simmer for 10 minutes.

Put in the roasted tomatoes and stock, then simmer for another 30 minutes. Make sure to stir from time to time. Process with an immersion blender until the soup is pureed.

Add the cream and stir until well blended.

Bake the croutons for 7 minutes at 400 degrees F.

Top each serving of the soup with croutons. Enjoy!

Notes:

I highly recommend using Roma tomatoes for this recipe.

Place leftover soup in an airtight container, then put it in the fridge. It can last up to a week or 2 months in the freezer.

Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 190 kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 389mg | Potassium: 283mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1161IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 1mg

Roasted Tomato Basil Soup

Rebecca Prep Time: 20 mins | Cook Time: 1 hr 20 mins | Total Time: 1 hr 40 mins | Yield: 8 Servings This Roasted Tomato Basil Soup is total comfort… General Recipes Roasted Tomato Basil Soup European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 1 hr 20 mins 1 hr 20 mins

Nutrition facts: 190 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 c chicken stock
• 2/3 c heavy cream
• 4 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1 tablespoon fresh thyme, minced
• 1 yellow onion, diced
• 3 tablespoons extra virgin olive oil
• 1 28-ounce can of San Marzano tomatoes crushed
• 9 Roma tomatoes, sliced lengthwise
• 1 c basil, fresh, roughly chopped
• 1 tablespoon sugar
• 1 teaspoon Kosher salt
• ½ teaspoon ground black pepper

Instructions

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Arrange the tomatoes to the bottom of a baking sheet, then cover them with a bit of olive oil, salt, and pepper.

Place the baking sheet in the preheated oven and bake the tomatoes for about an hour.

Remove the tomatoes from the oven and set them aside.

Place a large pot on the stove and turn the heat to medium-high. Add 2 tablespoons of butter and allow it to melt. Put in the onion and sauté for 5 minutes or until soft.

Add the garlic and sauté for about a minute or just until aromatic. Season with salt, pepper, and thyme to taste.

Add sugar, basil, and crushed tomatoes. Cover the pot, then reduce the heat to low and simmer for 10 minutes.

Put in the roasted tomatoes and stock, then simmer for another 30 minutes. Make sure to stir from time to time. Process with an immersion blender until the soup is pureed.

Add the cream and stir until well blended.

Bake the croutons for 7 minutes at 400 degrees F.

Top each serving of the soup with croutons. Enjoy!

Notes

I highly recommend using Roma tomatoes for this recipe. Place leftover soup in an airtight container, then put it in the fridge. It can last up to a week or 2 months in the freezer. Reheat for a few minutes before serving again.

Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 6 Servings

You are so in for a treat! This Carrot Ginger Soup is packed with incredible flavors that are very comforting for a rainy day! The combination of all the ingredients complements very well with each other to make such a delicious soup. Try it now and prepare to fall in love. Enjoy!

Ingredients:

1 tbsp Ginger, peeled and chopped

½ tsp Ground Turmeric

2 tbsp Butter

A pinch of Black Pepper or to taste

1-2 Garlic Cloves roughly chopped

Salt to taste if needed

6 c Chicken Broth

2 lbs. Carrots, peeled and cut into approximately 1-inch pieces

1 Small Onion, diced, about 1 c

Directions:

Place a large pot on the stove and turn the heat to medium. Add butter and allow it to melt. Put the onions and sauté for about 3 to 5 minutes or until soft.

Add the ginger, turmeric, carrots, and garlic. Sauté for 5 minutes or until aromatic and soft.

Turn the heat to high, then immediately pour in the chicken broth and stir until well blended. Allow the mixture to boil.

Cover the pot with the lid, then reduce the heat to medium. Cook for 50 minutes or until the carrots are soft.

Turn off the heat, then use an immersion blender to mix everything until well incorporated and turns into soup. Add more seasonings if you need to. Dish out and garnish with freshly chopped spring onions.

Serve right away. Enjoy!

Notes:

Gradually add chicken broth if the texture of the soup becomes too thick.

Any leftover soup should be kept in the fridge. It can last up to 4 days or 3 months in the freezer. Reheat before serving again.

Nutrition Facts:

Calories: 116.8 kcal | Carbohydrates: 17.69g | Protein: 2.72g | Fat: 4.69g | Saturated Fat: 2.54g | Cholesterol: 10.03mg | Sodium: 998.78mg | Potassium: 698.6mg | Fiber: 4.54g | Sugar: 7.98g | Vitamin A: 25375.67IU | Vitamin C: 26.88mg | Calcium: 68.21mg | Iron: 1.03mg

Carrot Ginger Soup

Rebecca Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 6 Servings You are so in for a treat! This Carrot Ginger… General Recipes Carrot Ginger Soup European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 116.8 calories 4.69 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp Ginger, peeled and chopped
• ½ tsp Ground Turmeric
• 2 tbsp Butter
• A pinch of Black Pepper or to taste
• 1-2 Garlic Cloves roughly chopped
• Salt to taste if needed
• 6 c Chicken Broth
• 2 lbs. Carrots, peeled and cut into approximately 1-inch pieces
• 1 Small Onion, diced, about 1 c

Instructions

Place a large pot on the stove and turn the heat to medium. Add butter and allow it to melt. Put the onions and sauté for about 3 to 5 minutes or until soft.

Add the ginger, turmeric, carrots, and garlic. Sauté for 5 minutes or until aromatic and soft.

Turn the heat to high, then immediately pour in the chicken broth and stir until well blended. Allow the mixture to boil.

Cover the pot with the lid, then reduce the heat to medium. Cook for 50 minutes or until the carrots are soft.

Turn off the heat, then use an immersion blender to mix everything until well incorporated and turns into soup. Add more seasonings if you need to. Dish out and garnish with freshly chopped spring onions.

Serve right away. Enjoy!

Notes

Gradually add chicken broth if the texture of the soup becomes too thick. Any leftover soup should be kept in the fridge. It can last up to 4 days or 3 months in the freezer. Reheat before serving again.

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 3 Servings

Easy, delicious, and simply the best! These three things best describe my experience with these Roasted Pumpkin Spicy Wedges! They are served with a tahini sauce that you will surely love. Enjoy!

Ingredients:

Roasted pumpkin:

½ tsp ground coriander

1 tsp hot paprika powder

1 small Hokkaido pumpkin 750 grams/ 1.6 pounds

⅛ tsp ground black pepper

½ tsp turmeric powder

3-4 tbsp olive oil

2 garlic cloves

½ tsp fine sea salt more to taste

1 tsp ground cumin

Yogurt tahini dip:

1 tsp za’atar

fine sea salt

1 tbsp tahini

lemon juice to taste

1 garlic clove

pepper

⅔ c Greek yogurt

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Line the inside of a baking tray with parchment paper.

Wash the pumpkin under running water, then use paper towels to pat it dry. Slice it into half.

Cut each slice of the pumpkin into wedges and remove the seeds. Put them into a large bowl.

Add all the spices, salt, pepper, and grated garlic into a mixing bowl. Whisk to combine. Stir in the olive oil until well blended.

Transfer the spice mixture into the bowl with the pumpkin wedges, then toss to coat. Allow the pumpkin wedges to marinate for a few minutes.

Transfer the pumpkin wedges onto a baking tray and spread them evenly.

Place the tray in the preheated oven and bake for 30 minutes or until soft. Remove from the oven.

In a mixing bowl, add lemon juice, salt, pepper, grated garlic clove, Greek yogurt, za’atar, and tahini. Stir everything until well blended.

Serve the roasted pumpkin with the delicious tahini sauce. Enjoy

Nutrition Facts:

Serving: 1/3 | Calories: 386 kcal | Carbohydrates: 28g | Protein: 13g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 22g | Cholesterol: 6mg | Sodium: 467mg | Fiber: 5g | Sugar: 13g

The Best Roasted Pumpkin Recipe (Spicy Wedges)

Rebecca Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 3 Servings Easy, delicious, and simply the best! These three things best describe my… General Recipes The Best Roasted Pumpkin Recipe (Spicy Wedges) European Print This

Serves: 3 Prep Time: 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 386 calories 27 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Roasted pumpkin:
• ½ tsp ground coriander
• 1 tsp hot paprika powder
• 1 small Hokkaido pumpkin 750 grams/ 1.6 pounds
• ⅛ tsp ground black pepper
• ½ tsp turmeric powder
• 3-4 tbsp olive oil
• 2 garlic cloves
• ½ tsp fine sea salt more to taste
• 1 tsp ground cumin
• Yogurt tahini dip:
• 1 tsp za’atar
• fine sea salt
• 1 tbsp tahini
• lemon juice to taste
• 1 garlic clove
• pepper
• ⅔ c Greek yogurt

Instructions

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Line the inside of a baking tray with parchment paper.

Wash the pumpkin under running water, then use paper towels to pat it dry. Slice it into half.

Cut each slice of the pumpkin into wedges and remove the seeds. Put them into a large bowl.

Add all the spices, salt, pepper, and grated garlic into a mixing bowl. Whisk to combine. Stir in the olive oil until well blended.

Transfer the spice mixture into the bowl with the pumpkin wedges, then toss to coat. Allow the pumpkin wedges to marinate for a few minutes.

Transfer the pumpkin wedges onto a baking tray and spread them evenly.

Place the tray in the preheated oven and bake for 30 minutes or until soft. Remove from the oven.

In a mixing bowl, add lemon juice, salt, pepper, grated garlic clove, Greek yogurt, za'atar, and tahini. Stir everything until well blended.

Serve the roasted pumpkin with the delicious tahini sauce. Enjoy

Prep Time: 20 mins | Cook Time: 2 hrs | Total Time: 2 hrs 20 mins | Yield: 10 Servings

This Pumpkin Chili has been a part of my life since I was little. To make this, you only need a few ingredients and about 2 hours of your time. With 10 servings, everyone in the family is going to taste it. Enjoy!

Ingredients:

1 29-ounce can of pumpkin purée

1 28-ounce can of diced tomatoes

1 12 fl. ounces bottle of pumpkin beer

1.3 pounds of ground turkey (extra lean)

3 cloves of garlic, minced

1 15.5-ounce can of red kidney beans

1 orange bell pepper, diced

4 tablespoons olive oil

Sea Salt and pepper to taste

1 15.5 ounces can cannellini beans, drained and rinsed

1/2 teaspoon cayenne pepper (optional)

2 tablespoons chili powder

1 teaspoon oregano

1 yellow bell pepper, diced

6 small links (9 ounces) of chicken maple sausage

1 sweet onion, chopped

1/2 c chicken broth

1 teaspoon cumin

2 teaspoons brown sugar

TO GARNISH:

Grated cheddar cheese

Green onions, sliced

Sour cream

Directions:

Slice each sausage into thin pieces.

Place a large, heavy-bottomed pot on the stove and turn the heat to medium. Add 2 tablespoons of olive oil and allow it to become hot.

Add the onion and garlic, then sauté for a few minutes until soft and aromatic. Add the bell peppers, then sauté for a few more minutes until soft as well. Remove from the heat and set aside.

In the same empty pot, add 2 tablespoons of olive oil and allow it to become hot.

Add the sausage and ground turkey, then cook for 10 minutes or until brown. Sprinkle salt and pepper to taste.

Put the sauteed veggies back into the pot together with the spices, beans, tomatoes, pumpkin, chicken broth, and pumpkin beer. Stir everything until well incorporated. Don’t forget to scrape the bottom of the pot to get the browned bits.

Reduce the heat to low, then cover the pot with the lid. Cook everything for about 2 hours or until done. Taste and add more seasonings if needed. Dish out!

Top each serving with green onions, grated cheese, and sour cream.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Pumpkin Chili

Rebecca Prep Time: 20 mins | Cook Time: 2 hrs | Total Time: 2 hrs 20 mins | Yield: 10 Servings This Pumpkin Chili has been a part of my life… General Recipes Pumpkin Chili European Print This

Serves: 10 Prep Time: 20 mins Cooking Time: 2 hrs 2 hrs

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 29-ounce can of pumpkin purée
• 1 28-ounce can of diced tomatoes
• 1 12 fl. ounces bottle of pumpkin beer
• 1.3 pounds of ground turkey (extra lean)
• 3 cloves of garlic, minced
• 1 15.5-ounce can of red kidney beans
• 1 orange bell pepper, diced
• 4 tablespoons olive oil
• Sea Salt and pepper to taste
• 1 15.5 ounces can cannellini beans, drained and rinsed
• 1/2 teaspoon cayenne pepper (optional)
• 2 tablespoons chili powder
• 1 teaspoon oregano
• 1 yellow bell pepper, diced
• 6 small links (9 ounces) of chicken maple sausage
• 1 sweet onion, chopped
• 1/2 c chicken broth
• 1 teaspoon cumin
• 2 teaspoons brown sugar
• TO GARNISH:
• Grated cheddar cheese
• Green onions, sliced
• Sour cream

Instructions

Slice each sausage into thin pieces.

Place a large, heavy-bottomed pot on the stove and turn the heat to medium. Add 2 tablespoons of olive oil and allow it to become hot.

Add the onion and garlic, then sauté for a few minutes until soft and aromatic. Add the bell peppers, then sauté for a few more minutes until soft as well. Remove from the heat and set aside.

In the same empty pot, add 2 tablespoons of olive oil and allow it to become hot.

Add the sausage and ground turkey, then cook for 10 minutes or until brown. Sprinkle salt and pepper to taste.

Put the sauteed veggies back into the pot together with the spices, beans, tomatoes, pumpkin, chicken broth, and pumpkin beer. Stir everything until well incorporated. Don't forget to scrape the bottom of the pot to get the browned bits.

Reduce the heat to low, then cover the pot with the lid. Cook everything for about 2 hours or until done. Taste and add more seasonings if needed. Dish out!

Top each serving with green onions, grated cheese, and sour cream.

Serve and enjoy!

 

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 6 Servings

This Pumpkin Alfredo is so good that you will crave it all the time! It will only take you 20 minutes to prepare and cook this delicious dish. Try it now!

Ingredients:

1/2 c freshly grated Parmesan cheese off the block

1/8 tsp nutmeg

1 c pumpkin puree, not pie filling

6 tbsp butter

1 tbsp fresh chopped parsley

2/3 c half & half

2 garlic cloves, minced

1 lb. fettuccine cooked to al dente, reserve 1 c of pasta water

Directions:

Place a large stockpot with water on the stove and turn the heat to high. Allow the water to boil.
Add the fettuccine and a pinch of salt into the boiling water, then cook for a few minutes until al dente. Drain and pasta and rinse with cold water to stop the cooking process. Also, don’t forget to set aside about 1 cup of pasta water for later use.

Place a pan on the stove and turn the heat to medium-low. Add butter and allow it to melt. Add the garlic and sauté for about a minute or just until aromatic.

Add nutmeg, half & half, pumpkin, and Parmesan cheese. Stir until well incorporated. Slowly add the pasta water and stir continuously until the texture becomes smooth.

Add the cooked fettuccine pasta into the pan with the sauce, then toss to coat. Let it cook for 2 more minutes.

Remove the pan from the heat. Dish out!

Sprinkle Parmesan cheese and freshly chopped parsley over each serving.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

I highly suggest using freshly grated Parmesan cheese for this recipe.

You can exchange butter for olive oil if you prefer.

Feel free to use your preferred type of pasta in this recipe.

Nutrition Facts:

Calories: 477.38 kcal | Carbohydrates: 59.08g | Protein: 15.36g | Fat: 20.33g | Saturated Fat: 11.52g | Cholesterol: 110.88mg | Sodium: 256.87mg | Potassium: 313.95mg | Fiber: 3.68g | Sugar: 2.92g | Vitamin A: 6975.05IU | Vitamin C: 3.15mg | Calcium: 162.9mg | Iron: 2.12mg

Pumpkin Alfredo

Rebecca Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 6 Servings This Pumpkin Alfredo is so good that you will crave it all… General Recipes Pumpkin Alfredo European Print This

Serves: 6 Prep Time: 5 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 477.38 calories 20.33 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c freshly grated Parmesan cheese off the block
• 1/8 tsp nutmeg
• 1 c pumpkin puree, not pie filling
• 6 tbsp butter
• 1 tbsp fresh chopped parsley
• 2/3 c half & half
• 2 garlic cloves, minced
• 1 lb. fettuccine cooked to al dente, reserve 1 c of pasta water

Instructions

Place a large stockpot with water on the stove and turn the heat to high. Allow the water to boil.
Add the fettuccine and a pinch of salt into the boiling water, then cook for a few minutes until al dente. Drain and pasta and rinse with cold water to stop the cooking process. Also, don't forget to set aside about 1 cup of pasta water for later use.

Place a pan on the stove and turn the heat to medium-low. Add butter and allow it to melt. Add the garlic and sauté for about a minute or just until aromatic.

Add nutmeg, half & half, pumpkin, and Parmesan cheese. Stir until well incorporated. Slowly add the pasta water and stir continuously until the texture becomes smooth.

Add the cooked fettuccine pasta into the pan with the sauce, then toss to coat. Let it cook for 2 more minutes.

Remove the pan from the heat. Dish out!

Sprinkle Parmesan cheese and freshly chopped parsley over each serving.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. I highly suggest using freshly grated Parmesan cheese for this recipe. You can exchange butter for olive oil if you prefer. Feel free to use your preferred type of pasta in this recipe.

Prep Time: 15 mins | Cook Time: 55 mins | Total Time: 1 hr 10 mins | Yield: 8 Servings

This spectacular cake needs no introduction. It is just the best! You will taste the refreshing taste of peaches in each bite, which will make you fall in love with it over and over again!

Ingredients:

Icing/confectioners’ sugar, for dusting before serving

A pinch of salt, if using unsalted butter

1/3 c (75 grams) butter, melted, salted or unsalted

1/2 c (62 grams) all-purpose flour

1 large (1 large) Egg yolk

2/3 c (133 grams) white granulated sugar, scant 2/3 c

1 large (1 large) Egg

6-8 fresh peaches, about 3 1/2 c chopped

1 teaspoon (5 grams) baking powder

6 tablespoons (90 ml) whole milk, at room temperature (3% b.f.)

1 teaspoon (5 ml) vanilla, or vanilla bean paste

Directions:

Apply cooking spray to the inside of a 9-inch springform pan.

Prepare the oven and preheat it to 180 degrees C or 355 degrees F.

Peel the peaches and slice each into small cuts.

Place butter into a heat-proof bowl, then heat in the microwave until melted.

Remove the melted butter from the microwave, then whisk in the baking powder and flour to combine.

Add eggs and sugar to the bowl of a stand mixer. Whisk to incorporate. Whisk in the vanilla to combine.

Add the melted butter and milk, then beat to combine.

Transfer the flour mixture into the stand mixer with the wet ingredients, then beat until well blended. Stir in the peaches to combine.

Transfer the batter to the greased pan and spread it evenly. Dust a bit of white sugar on top.

Place the pan in the preheated oven and bake for about 55 minutes or until the top turns golden brown.

Remove the cake from the oven and allow it to cool at room temperature before serving.

Slice the cake into even servings.

Serve and enjoy!

Notes:

Leftovers should be kept in an airtight container, then in the fridge.

Top each serving with a scoop of vanilla ice cream.

Nutrition Facts:

Calories: 229 kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 67mg | Sodium: 83mg | Potassium: 308mg | Fiber: 1g | Sugar: 26g | Vitamin A: 685IU | Vitamin C: 7.4mg | Calcium: 55mg | Iron: 0.9mg

Peaches and Cream Cake

Rebecca Prep Time: 15 mins | Cook Time: 55 mins | Total Time: 1 hr 10 mins | Yield: 8 Servings This spectacular cake needs no introduction. It is just the… General Recipes Peaches and Cream Cake European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 55 mins 55 mins

Nutrition facts: 229 calories 9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Icing/confectioners' sugar, for dusting before serving
• A pinch of salt, if using unsalted butter
• 1/3 c (75 grams) butter, melted, salted or unsalted
• 1/2 c (62 grams) all-purpose flour
• 1 large (1 large) Egg yolk
• 2/3 c (133 grams) white granulated sugar, scant 2/3 c
• 1 large (1 large) Egg
• 6-8 fresh peaches, about 3 1/2 c chopped
• 1 teaspoon (5 grams) baking powder
• 6 tablespoons (90 ml) whole milk, at room temperature (3% b.f.)
• 1 teaspoon (5 ml) vanilla, or vanilla bean paste

Instructions

Apply cooking spray to the inside of a 9-inch springform pan.

Prepare the oven and preheat it to 180 degrees C or 355 degrees F.

Peel the peaches and slice each into small cuts.

Place butter into a heat-proof bowl, then heat in the microwave until melted.

Remove the melted butter from the microwave, then whisk in the baking powder and flour to combine.

Add eggs and sugar to the bowl of a stand mixer. Whisk to incorporate. Whisk in the vanilla to combine.

Add the melted butter and milk, then beat to combine.

Transfer the flour mixture into the stand mixer with the wet ingredients, then beat until well blended. Stir in the peaches to combine.

Transfer the batter to the greased pan and spread it evenly. Dust a bit of white sugar on top.

Place the pan in the preheated oven and bake for about 55 minutes or until the top turns golden brown.

Remove the cake from the oven and allow it to cool at room temperature before serving.

Slice the cake into even servings.

Serve and enjoy!

Notes

Leftovers should be kept in an airtight container, then in the fridge. Top each serving with a scoop of vanilla ice cream.

Prep Time: 30 mins | Cook Time: 1 hr 30 mins | Rest Time: 15 mins | Total Time: 2 hrs 15 mins | Yield: 8 Servings

The best indeed! This Chicken Pot Pie has all the things you want in a pie, even better! This is a total family favorite! You are going to love this for sure. Enjoy!

Ingredients:

Chicken:

1 tsp dried basil

1/2 tsp ground black pepper

1 tbsp olive oil

1/2 tsp salt

3 lbs. chicken breast

Pot Pie:

3 c frozen mixed vegetables, thawed and patted dry

1/2 an onion, chopped

1 beaten Egg

1 c milk

pie crust Either 4 store-bought- 2 tops and 2 bottoms

pinch of garlic powder

1/2 tsp dried basil

Salt and pepper to taste

3 1/2 c chicken broth

2/3 c butter

2/3 c flour

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Sprinkle basil, salt, and pepper over the chicken breasts. Rub each well to coat.

Lay the chicken breasts into a baking dish and arrange them in a single layer. Drizzle olive oil on top and toss to coat.

Place the baking dish in the preheated oven and bake the chicken breasts for about 25 to 30 minutes.

Remove the chicken from the oven and slice them into small cuts.

Prepare the crust and refrigerate it while you prepare the rest of the ingredients.

Brush the inside of the 9×13-inch baking dish with butter.

Place a pot on the stove and turn the heat to medium. Add butter and allow it to melt. Add onions and sauté for a few minutes until soft. Add flour, then whisk and cook for about a minute. Whisk in the chicken broth.

Add milk and stir to combine. Simmer the mixture for a minute to thicken.

Add salt, pepper, chicken, basil, garlic powder, and mixed veggies. Toss everything to combine. Remove the pot from the stove.

Sprinkle flour onto a flat surface and unroll the prepared dough onto it. Press it into the prepared baking dish.

Add the sauce over the crust and spread it evenly. Top with the other crust and seal the sides. Make a vent over the pie by poking it a few times with a fork. Brush the egg wash on top.

Put it in the oven at over 375 degrees F and bake for half an hour.

Cover it with aluminum foil and bake for another half an hour.

Let the pie rest at room temperature for at least 15 minutes.

Serve and enjoy!

Nutrition Facts:

Serving: 1 serving | Calories: 455 kcal | Carbohydrates: 19g | Protein: 42g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 172mg | Sodium: 908mg | Potassium: 921mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4049IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 2mg

Best Chicken Pot Pie

Rebecca Prep Time: 30 mins | Cook Time: 1 hr 30 mins | Rest Time: 15 mins | Total Time: 2 hrs 15 mins | Yield: 8 Servings The best indeed!… General Recipes Best Chicken Pot Pie European Print This

Serves: 8 Prep Time: 30 mins Cooking Time: 1 hr 30 mins 1 hr 30 mins

Nutrition facts: 455 calories 23 fat

Rating: 4.0/5

( 3 voted )

Ingredients

• Chicken:
• 1 tsp dried basil
• 1/2 tsp ground black pepper
• 1 tbsp olive oil
• 1/2 tsp salt
• 3 lbs. chicken breast
• Pot Pie:
• 3 c frozen mixed vegetables, thawed and patted dry
• 1/2 an onion, chopped
• 1 beaten Egg
• 1 c milk
• pie crust Either 4 store-bought- 2 tops and 2 bottoms
• pinch of garlic powder
• 1/2 tsp dried basil
• Salt and pepper to taste
• 3 1/2 c chicken broth
• 2/3 c butter
• 2/3 c flour

Instructions

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Sprinkle basil, salt, and pepper over the chicken breasts. Rub each well to coat.

Lay the chicken breasts into a baking dish and arrange them in a single layer. Drizzle olive oil on top and toss to coat.

Place the baking dish in the preheated oven and bake the chicken breasts for about 25 to 30 minutes.

Remove the chicken from the oven and slice them into small cuts.

Prepare the crust and refrigerate it while you prepare the rest of the ingredients.

Brush the inside of the 9×13-inch baking dish with butter.

Place a pot on the stove and turn the heat to medium. Add butter and allow it to melt. Add onions and sauté for a few minutes until soft. Add flour, then whisk and cook for about a minute. Whisk in the chicken broth.

Add milk and stir to combine. Simmer the mixture for a minute to thicken.

Add salt, pepper, chicken, basil, garlic powder, and mixed veggies. Toss everything to combine. Remove the pot from the stove.

Sprinkle flour onto a flat surface and unroll the prepared dough onto it. Press it into the prepared baking dish.

Add the sauce over the crust and spread it evenly. Top with the other crust and seal the sides. Make a vent over the pie by poking it a few times with a fork. Brush the egg wash on top.

Put it in the oven at over 375 degrees F and bake for half an hour.

Cover it with aluminum foil and bake for another half an hour.

Let the pie rest at room temperature for at least 15 minutes.

Serve and enjoy!

Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Yield: 6 Servings

It doesn’t get any better than this! You have got to try this Bang Bang Chicken! This is a 30-minute recipe that the whole family is going to love! This recipe can yield up to 6 servings so make sure to double the ingredients if you are serving more than that! Anyway, I want to keep this short. I’ll let you be the judge of this one. Enjoy!

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks

½ c vegetable oil, or more, as needed

1 large Egg

1 tbsp hot sauce

½ c cornstarch

1 c Panko

1 c buttermilk

¾ c all-purpose flour

Kosher salt and freshly ground black pepper, to taste

FOR THE SAUCE

1 tbsp honey

2 tsp Frank’s Hot Sauce

2 tbsp sweet chili sauce

¼ c mayonnaise

Directions:

In a mixing bowl, add Frank’s Hot Sauce, mayonnaise, honey, and sweet chili sauce. Stir everything until well blended.

Place a large skillet on the stove and turn the heat to medium-high. Add vegetable oil and allow it to become hot.

In another mixing bowl, add egg, salt, pepper, hot sauce, buttermilk, cornstarch, and flour. Whisk everything until well incorporated.

Coat each chicken with the buttermilk mixture and Panko bread crumbs. Shake off any excess.

Add the chicken into the hot skillet, then cook for 3 minutes on each side until they turn golden brown.

Remove the chicken from the skillet and place them onto a clean plate lined with paper towels to drain excess oil.

Drizzle the sweet chili sauce over the fried chicken.

Serve right away. Enjoy!

Notes:

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

BANG BANG CHICKEN

Rebecca Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Yield: 6 Servings It doesn’t get any better than this! You have got to try… General Recipes BANG BANG CHICKEN European Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
• ½ c vegetable oil, or more, as needed
• 1 large Egg
• 1 tbsp hot sauce
• ½ c cornstarch
• 1 c Panko
• 1 c buttermilk
• ¾ c all-purpose flour
• Kosher salt and freshly ground black pepper, to taste
• FOR THE SAUCE
• 1 tbsp honey
• 2 tsp Frank’s Hot Sauce
• 2 tbsp sweet chili sauce
• ¼ c mayonnaise

Instructions

In a mixing bowl, add Frank's Hot Sauce, mayonnaise, honey, and sweet chili sauce. Stir everything until well blended.

Place a large skillet on the stove and turn the heat to medium-high. Add vegetable oil and allow it to become hot.

In another mixing bowl, add egg, salt, pepper, hot sauce, buttermilk, cornstarch, and flour. Whisk everything until well incorporated.

Coat each chicken with the buttermilk mixture and Panko bread crumbs. Shake off any excess.

Add the chicken into the hot skillet, then cook for 3 minutes on each side until they turn golden brown.

Remove the chicken from the skillet and place them onto a clean plate lined with paper towels to drain excess oil.

Drizzle the sweet chili sauce over the fried chicken.

Serve right away. Enjoy!

Notes

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Yield: 26 Servings

I am so excited to share this recipe with you today! These Banana Muffins are made with sweet potatoes and they are insanely delicious! They are perfect to eat pretty much any time of the day, especially for breakfast! These heavenly treats are very easy to feed to your kids because they are sweet and just amazing! Don’t wait another minute not knowing how awesome these treats are. Try this recipe!

Ingredients:

2 tbsp coconut oil

1 tbsp ground cinnamon

1 tsp baking powder

3 large bananas

1/2 tsp Himalayan pink salt

1 medium sweet potato, cubed

2 large Eggs

1/4 c coconut sugar optional

1/4 c coconut flour

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Brush with coconut oil on the inside of a mini muffin pan.

Add oil, cinnamon, baking powder, bananas, Himalayan pink salt, sweet potatoes, eggs, sugar, and flour into the food processor. Pulse a few times until well incorporated.

Fill each cup of the greased muffin tin with the mixture. Use a scoop to measure it.

Place the muffin tin in the preheated oven and bake the muffins for about 20 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove the muffins from the oven and allow them to rest for a few minutes at room temperature before serving.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.

I suggest serving these muffins with your favorite cup of coffee. Thank me later!

Nutrition Facts:

Total Fat 2g3% Saturated Fat 1g5% Polyunsaturated Fat 0.1g Monounsaturated Fat 0.2g Cholesterol 14mg5% Sodium 70mg3% Potassium 73mg2% Total Carbohydrates 8g3% Dietary Fiber 2g8% Sugars 4g Protein 1g2% Vitamin A15% Vitamin C2% Calcium2% Iron2%

Banana muffins made with sweet potato

Rebecca Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Yield: 26 Servings I am so excited to share this recipe with you today! These… General Recipes Banana muffins made with sweet potato European Print This

Serves: 26 Prep Time: 5 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 2 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp coconut oil
• 1 tbsp ground cinnamon
• 1 tsp baking powder
• 3 large bananas
• 1/2 tsp Himalayan pink salt
• 1 medium sweet potato, cubed
• 2 large Eggs
• 1/4 c coconut sugar optional
• 1/4 c coconut flour

Instructions

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Brush with coconut oil on the inside of a mini muffin pan.

Add oil, cinnamon, baking powder, bananas, Himalayan pink salt, sweet potatoes, eggs, sugar, and flour into the food processor. Pulse a few times until well incorporated.

Fill each cup of the greased muffin tin with the mixture. Use a scoop to measure it.

Place the muffin tin in the preheated oven and bake the muffins for about 20 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove the muffins from the oven and allow them to rest for a few minutes at room temperature before serving.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again. I suggest serving these muffins with your favorite cup of coffee. Thank me later!

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings

This spectacular dish is ready in just 30 minutes! Enjoy quality food in the comfort of your home! Pasta and shrimp smothered in a delicious sauce; you are so in for a treat!

Ingredients:

3 garlic cloves, finely chopped

½ tablespoon paprika (7 grams)

½ teaspoon red pepper flakes (or to taste) (2.5 grams)

½ c grated Parmesan cheese (45 grams)

¾ c Half & Half (180 ml.)

½ package of uncooked Fettuccine pasta (8 ounces / 250 grams)

2 pounds peeled and deveined shrimp (900 grams)

½ teaspoon sea salt, or to taste

1 tablespoon chopped parsley to garnish

16 ounces jar of roasted bell peppers (450 grams)

3 tablespoons butter (45 grams)

Directions:

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add the fettuccine and a bit of salt into the boiling water, then cook for a few minutes until al dente. Drain and rinse with cold water to stop the cooking process.

Open the jar of roasted peppers and dump it into the food processor. Pulse a few times until the texture becomes pureed.

Place a large non-stick pan on the stove and turn the heat to high. Add butter and allow it to melt.

Add the red pepper flakes, shrimp, and paprika. Stir and cook for about 3 minutes.

Add the garlic and sauté for about a minute or until aromatic. Season with salt to taste.

Transfer the shrimp onto a clean plate.

Turn the heat down to low, then add the pureed roasted pepper to the pan. Stir until well blended. Make sure to scrape the bottom of the pan to deglaze it. Simmer for about 10 minutes.

Stir in Parmesan cheese and half & half, then simmer for another minute.

Remove the pan from the heat. Put the shrimp back together with the cooked fettuccine. Toss to coat with the delicious sauce.

Sprinkle the grated Parmesan cheese and parsley on top to garnish.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge.

They can last up to 5 days. Reheat for a few minutes before serving again.

Feel free to add spinach if you prefer.

You can use coconut milk in exchange for cream.

You can also use any type of pasta for this recipe.

Nutrition Facts:

Calories: 423 kcal | Carbohydrates: 36g | Protein: 40g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 277mg | Sodium: 406mg | Potassium: 755mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3667IU | Vitamin C: 101mg | Calcium: 228mg | Iron: 2mg

Shrimp Fettuccine with Roasted Pepper Sauce

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings This spectacular dish is ready in just 30 minutes! Enjoy quality food… General Recipes Shrimp Fettuccine with Roasted Pepper Sauce European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 423 calories 14 fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 3 garlic cloves, finely chopped
• ½ tablespoon paprika (7 grams)
• ½ teaspoon red pepper flakes (or to taste) (2.5 grams)
• ½ c grated Parmesan cheese (45 grams)
• ¾ c Half & Half (180 ml.)
• ½ package of uncooked Fettuccine pasta (8 ounces / 250 grams)
• 2 pounds peeled and deveined shrimp (900 grams)
• ½ teaspoon sea salt, or to taste
• 1 tablespoon chopped parsley to garnish
• 16 ounces jar of roasted bell peppers (450 grams)
• 3 tablespoons butter (45 grams)

Instructions

Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.

Add the fettuccine and a bit of salt into the boiling water, then cook for a few minutes until al dente. Drain and rinse with cold water to stop the cooking process.

Open the jar of roasted peppers and dump it into the food processor. Pulse a few times until the texture becomes pureed.

Place a large non-stick pan on the stove and turn the heat to high. Add butter and allow it to melt.

Add the red pepper flakes, shrimp, and paprika. Stir and cook for about 3 minutes.

Add the garlic and sauté for about a minute or until aromatic. Season with salt to taste.

Transfer the shrimp onto a clean plate.

Turn the heat down to low, then add the pureed roasted pepper to the pan. Stir until well blended. Make sure to scrape the bottom of the pan to deglaze it. Simmer for about 10 minutes.

Stir in Parmesan cheese and half & half, then simmer for another minute.

Remove the pan from the heat. Put the shrimp back together with the cooked fettuccine. Toss to coat with the delicious sauce.

Sprinkle the grated Parmesan cheese and parsley on top to garnish.

Serve and enjoy!